Perfect Risotto Milanese – a delicious recipe with unsalted butter, yellow onion, white wine, arborio rice, kosher salt, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place a 4-quart pressure cooker over medium high heat. Add the butter, and when it begins to bubble, add the onions. Saute until the onions begin to soften.
2
Add the dry white wine and bring it to a boil. Reduce the wine by half and add the rice and stir to coat. Add salt, chicken stock, crush the saffron into the pot, and bring the liquid to a boil.
3
Lock the lid into place and bring the pressure to high. Once the pot is to pressure start a timer set for 7 minutes. Remove the pot from the heat and use the cold water release method to drop the pressure. Remove the lid.
4
Stir in the chilled butter followed with the Parmesan. If the risotto is stiff, add more broth 1 TBS. at a time until you reach the desired consistency. Divide the rice into 4 bowls, garnish a little more cheese and chives. Serve immediately.
562
kcal
Calories
18
g
Fat
40
g
Carbs
59
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 teaspoons unsalted butter, 1/2 cup yellow onion, finely diced, 1/4 cup dry white wine, 1 cup arborio rice, and more.
Yes, Perfect Risotto Milanese falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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